20-Minute Skillet Salmon

• 4 salmon fillets (1 lb.)
• 1 cup fat-free milk
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 2 cups chopped cucumbers
• 2 tablespoons chopped fresh dill
• 2 cups hot cooked long-grain white rice

1. HEAT large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
2. ADD milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
3. RETURN fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
4. SERVING SUGGESTION
5. Round out the meal with a steamed green vegetable. Or, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
6. FOOD FACTS
7. Check salmon fillets for bones before cooking by running fingers over surface. Small bumps are usually a sign of bones - use tweezers to remove them.
8. SUBSTITUTES
9. Substitute 2 tsp. dill weed for the 2 Tbsp. chopped fresh dill.

salmon, milk, philadelphia, cucumbers, dill, white rice

Taken from www.myrecipes.com/recipe/20-minute-skillet-salmon (may not work)